Improved quality, sensory properties and nutraceutical potential of the fermented beverages fortified with freeze-dried berries and acacia honey

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-29 DOI:10.1016/j.foodchem.2025.144469

Anna Maria Ogrodowczyk , Lidia Markiewicz , Beata Szmatowicz , Bartłomiej Koźniewski , Barbara Wróblewska

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Abstract

This study evaluates the impact of acacia honey (AH) and freeze-dried berries (raspberry (R) and blackcurrant (B) on yogurt (Y), kefir (K), and buttermilk (BM). The additives (RAH and BAH) were tested for their utility and effects on product formulation, stability, bioactive properties, and immunoreactivity. 0.5–4 % (w/v) freeze-dried fruits and 5 % (w/v) honey enhanced the functional properties of beverages by increasing antioxidant activity (10–20 times) without negatively affecting physicochemical properties. K-BAH exhibited an 80 % higher increase in total polyphenol content compared to K-RAH and other products. Additives also boosted by 1.5 log CFU/mL the growth of specific bacterial and yeast cultures in yogurt and kefir. The products met ISO microbiological standards after 28 days of storage. Safety tests indicated increased cow's alpha-amylase 2B isoform immunoreactivity starting from 1.5 % BAH-containing products. Overall, Y-RAH and Y-BAH demonstrated the highest stability, bioactivity, and sensory appeal (p < 0.05) what was confirmed through QDA and consumer trials.

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用冻干浆果和金合欢蜂蜜强化发酵饮料，改善其质量、感官特性和营养潜力

本研究评估了金合欢蜂蜜（AH）和冻干浆果(覆盆子(R)和黑加仑(B)对酸奶(Y)、开菲尔(K)和酪乳（BM）的影响。测试了添加剂（RAH和BAH）的效用和对产品配方、稳定性、生物活性和免疫反应性的影响。0.5-4 % （w/v）的冻干水果和5 % （w/v）的蜂蜜在不影响理化特性的情况下，通过提高抗氧化活性（10-20倍）来增强饮料的功能特性。与K-RAH和其他产品相比，K-BAH的总多酚含量增加了80 %。添加物也促进了酸奶和开菲尔中特定细菌和酵母培养物的1.5 log CFU/mL的生长。产品在储存28 天后达到ISO微生物标准。安全性测试表明，仅在含有1.5% % bah的产品中，奶牛的α -淀粉酶2B异构体免疫反应性就增加了。总体而言，经QDA和消费者试验证实，Y-RAH和Y-BAH表现出最高的稳定性、生物活性和感官吸引力（p <； 0.05）。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.